OIL AND FAT COMPOSITION FOR VEGETABLE, PRODUCTION METHOD OF PREPARED VEGETABLE, PRETREATMENT METHOD OF VEGETABLE, AND WATER SEPARATION SUPPRESSION METHOD OF PREPARED VEGETABLE

To provide an emulsifier-containing oil and fat composition which can suppress water separation of a prepared vegetable.SOLUTION: An oil and fat composition for a vegetable includes 0.1 mass% or more and 5.0 mass% or less of an emulsifier based on the oil and fat composition. The emulsifier includes...

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Bibliographische Detailangaben
Hauptverfasser:	YABUKI MIYUKI, OKADA TAKAHIRO, JIBIKI YUMIKO, TANAKA TAEKO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide an emulsifier-containing oil and fat composition which can suppress water separation of a prepared vegetable.SOLUTION: An oil and fat composition for a vegetable includes 0.1 mass% or more and 5.0 mass% or less of an emulsifier based on the oil and fat composition. The emulsifier includes one or more fatty acid ester-based emulsifiers selected from a group consisting of polyglycerol condensed ricinoleic acid ester, polyglyceryl fatty acid ester, and propylene glycol fatty acid ester. In the polyglyceryl fatty acid ester, 50 mass% or more of its constituent fatty acid is a linear saturated fatty acid having a carbon number of 16 or more and 22 or less.SELECTED DRAWING: None 【課題】本発明の課題は、調理野菜の離水を抑制できる、乳化剤含有油脂組成物を提供することである。【解決手段】本発明は、野菜用油脂組成物であって、前記油脂組成物に対して０．１質量％以上５．０質量％以下の乳化剤を含み、前記乳化剤が、ポリグリセリン縮合リシノール酸エステル、ポリグリセリン脂肪酸エステル、及びプロピレングリコール脂肪酸エステルからなる群から選択される１以上の脂肪酸エステル系乳化剤を含み、前記ポリグリセリン脂肪酸エステルにおいて、その構成脂肪酸のうち５０質量％以上が炭素数１６以上２２以下の直鎖飽和脂肪酸である、野菜用油脂組成物を提供する。【選択図】なし